Jikko Inox Molybdenum Gyuto Knife Gyuto 300mm (Honbazuke hand-honed edge)

The Jikko Inox Molybdenum Gyuto Knife Gyuto 300mm features a traditional Honbazuke hand-honed edge, designed to deliver exceptional sharpness and precision in the kitchen. This knife is perfect for professional chefs and home cooks alike who appreciate the craftsmanship and performance of a high-quality Japanese blade. Its 300mm length offers versatility for slicing, dicing, and chopping a variety of ingredients with ease and control.

Crafted by the renowned Jikko brand, established in 1901 in Sakai City, Japan, this Gyuto knife is made from molybdenum stainless steel, providing excellent rust resistance and durability. The asymmetric bevel 80/20 double-edged blade enhances cutting efficiency, making meal preparation smoother and more enjoyable. With proper care, this knife is a reliable kitchen companion that maintains its sharp edge for years to come.

• Product Material: Molybdenum Stainless Steel

• Manufacturer: Jikko

• Made in: Japan

• Traditional Honbazuke hand-honed edge for superior sharpness
• 300mm Gyuto blade ideal for slicing, dicing, and chopping
• Molybdenum stainless steel provides excellent rust resistance
• Asymmetric bevel 80/20 double-edged blade enhances cutting precision
• Crafted by Jikko, a respected knife maker from Sakai City, Japan

Use the Jikko Inox Molybdenum Gyuto Knife for a variety of kitchen tasks such as slicing vegetables, chopping herbs, and cutting meat. Hold the knife firmly and use a smooth rocking or slicing motion for best results. Always handle the blade with care to avoid injury. To maintain its sharpness, hone the blade regularly and use a proper cutting board such as wood or plastic. Avoid cutting on hard surfaces like stone or glass that may damage the edge.

Hand wash the knife immediately after use with warm water and mild detergent; avoid soaking or using a dishwasher to preserve the blade and handle. Dry the knife thoroughly to prevent any moisture-related damage. Store the knife in a knife block or protective sheath to keep the edge sharp and prevent accidents. Regularly hone the blade to maintain its sharpness, and avoid cutting through bones or frozen foods to protect the edge.